Green Sugar Snap Peas With Tarragon

By Pierre Franey

Published August 3, 1993

Total Time
10 minutes
Rating
4(19)
Comments
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Ingredients

Yield:4 servings

  • ¾ cup sugar snap peas, trimmed

  • Salt and freshly ground pepper to taste

  • 2 tablespoons butter

  • 2 teaspoons chopped fresh tarragon or parsley

  • ⅛ teaspoon ground cumin

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 15 milligrams cholesterol; 60 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 1 gram fiber; 61 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan, bring to a boil enough water to cover the peas. Add the peas and salt to taste. Cook for 4 to 5 minutes or until they are crisp-tender. Drain immediately.

  2. Step 2

    Return the peas to the saucepan and add the butter, tarragon, cumin, salt and pepper. Stir until the peas are well coated. Serve immediately.

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Ratings

4 out of 5
19 user ratings
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Comments

Mary

3/4 cup trimmed snap peas? That comes out to about 4 peas per person. 3/4 lb, maybe?

Mary

3/4 cup trimmed snap peas? That comes out to about 4 peas per person. 3/4 lb, maybe?

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